Smoked cod fillet
Smoked salmon and cod are incredibly popular. But many other types of fish, such as cod, are perfect for smoking on your kamado. Are you ready to explore the possibilities of your Big Green Egg as a smoker to smoke your own fish?
- 4 cod loin fillets of 200g with skin
- Lay a Mesquite Wood Chunk on the hot spot. Place the convEGGtor and the grid and place Perforated Half Grid with the cod fillets on top. Close the lid of the EGG. The temperature of the EGG will drop initially, but that’s okay. Let it increase to a maximum of 120°C.
- Allow the cod to smoke for 35-45 minutes, until it reaches a core temperature of 42 °C. Check the core temperature using the Instant Read Thermometer.
- You could serve a fresh antiboise and a wonderful ratatouille from the Big Green Egg with your smoked cod fillet.
If you’d like to receive the most delicious recipes by email, register for our newsletter ‘Inspiration Today’ and add more flavour to your inbox. That’s all you have to do to receive the latest news about events, recipes especially for your EGG, practical tips and much, much more!
THE BIG GREEN EGG COMMUNITY
Let yourself be inspired and learn to do more with your Big Green Egg! Submerge yourself in a world full of culinary possibilities. Ask your questions and share your experiences via Facebook (biggreeneggeu) and Instagram (biggreeneggeu). Tag @biggreeneggeu, use the hashtags #TheEvergreen and #forevergreen and get featured! We create beautiful memories. Are you in?